Ingredients:

• 1 – 3lb pork shoulder (pork butt, Boston butt)
• 3 tbs maple syrup
• 2 tbs dry mustard
• 1 tsp each – salt, pepper
• 1/2 tsp each – cumin and chili powder
• 1 medium onion, sliced
• 3 carrots, chopped
• 1 bottle Tröegs Hop Back Amber Ale, or another medium bodied beer

Instructions:

1. Rinse pork shoulder with water and pat dry with paper towels.
2. Drizzle the maple syrup over pork then rub all over surface.
3. In a small bowl, combine dry mustard and all the spices.  Rub over the meat.
4. Place the onion slices and carrot pieces in the bottom of a 5-quart slow cooker.  Place pork over the vegetables then pour beer around it.
5. Cook on HIGH for 6-7 hours.
6. Remove pork from slow cooker, discard the vegetables then tear the meat into chunks using two forks.  Serve.

4 Servings.

Notes: Serve pork as a pulled pork sandwich in a bun by combining the meat with some BBQ sauce, use in quesadillas, tacos or enchiladas, in Pulled Pork Stuffed Poblano Peppers or other dishes calling for braised meat.